Thanks for the dip recipe. It is good but my family could tell it was lowfat. They don't need the fat so they will have to get used to it. I like it and will make it again.

Reviewed On: Oct. 16, 2009

It was good but Blah. It was missing something. It needed egg and something else in the filling as it didn't seem substantial enough, especially if you use a heavier sauce. I would make enough changes that it wouldn't be the same recipe. That is just my preference.

Reviewed On: Oct. 14, 2009

Easy to prepare, great taste. It tastes like Greek lemon chicken soup. I read the reviews and made the mistake of doubling the rice (the first time), as many recommended. DO NOT DOUBLE THE RICE; it is a soup. The rice needs to cook longer than the recipe called for and that alone will thicken the soup. Do not use minute rice or precooked rice, it won't turn out the same. I found that it is better to cook the first 6 ingredients a little before adding the rice and cook the rice at least 20-25 minutes. Allowing for the increased cooking time will make all the difference in this recipe. I will continue to make this soup but I do enjoy it as a soup not a thick stew so I will never double the rice again.

Reviewed On: Oct. 14, 2009